Yay Pancake Day has finally arrived ( well in a few hours 😉 ), not that we ever need an excuse to make or consume delicious pancakes. Are you making pancakes? If so, what kind? Plain, chocolate, fruit filled, jam filled or simply enjoying the classic lemon and sugar? I started concocting ideas and my mind wandered to a hot country with soft white sand, light ocean breeze, gigantic palm trees providing shade and a beautiful deep blue ocean I was remembering my childhood in a tropical country relishing the exotic fruits and surrounded by natures finest, pure nostalgia. From that derived this succulent concoction of exotic mango and cardamom pancakes and that even egg free, can it get any better? Oh yes it can with a drizzle of creamy white chocolate hmmmm. Every mouthful provides a sensational experience of sweet juicy mango with a slight zing, followed by warming cardamom and velvety smooth white chocolate, one bite and your palate will scream for more. So if life brings you mangoes why not make mango and cardamom pancakes :)?
In this recipe, I have used coconut oil for its health benefits however, you can use normal sunflower or vegetable oil should you wish.
Egg free Exotic Mango and Cardamom Pancakes
Makes: 10-12 pancakes dependent on size and consistency
Preparation time: 10 minutes
Cooking time: 20-25 minutes
250g Sifted plain flour
2.5 Tbsp caster sugar
2 Tsp baking powder
3/4 Tsp ground cardamom
4 Tbsp melted organic coconut oil plus extra for cooking
500ml warm milk
1 Large green skin ripe fibreless mango- ensure mango isn’t over ripe.
50g-100g- melted white chocolate
Icing sugar for dusting
1. In a bowl mix sifted flour, baking powder, sugar and ground cardamom.
2. Mix water and coconut oil into the milk, stir and pour into the dry ingredients. Stir into a smooth batter but do not over beat.
3. Place a non stick frying pan on medium heat, add 1/2 tsp melted coconut oil, turn the pan to ensure even coating of oil.
4. Using a ladle, pour batter into the frying pan, spread the batter to a thin consistency using the base of a ladle.
5. Let one side cook for at least 30-40 seconds or until evenly brown, flip the pancake and let cook for another 40-50 seconds. If your pancake is slightly stuck you can pour a bit more coconut oil.
6. Continue this process until all the batter has been used.
7. Peel the mango, cut out the flesh into think finger slices as shown in the picture.
8. Take a pancake, fill with mango slices and wrap, drizzle with white chocolate and a dusting of icing sugar.
Serving suggestions: can be served with cream or ice cream for extra indulgence.
As this recipe is made from scratch I am entering it in Made with Love Mondays hosted by Mark /Javelin Warrior.